Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Sure you can freeze your fishing bounty, but making jerky out of salmon is a delicious—and easy—way to preserve an especially good catch.
What to buy: In order to get nice long pieces of jerky, it’s best to work with a side of salmon instead of individual fillets. If you catch the salmon yourself, this shouldn’t be a problem; if you buy it, just ask your fishmonger for a side—and don’t forget to request that he or she remove the skin and pin bones as well. See our guide to types of salmon for more on the different varieties of the fish.
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the salmon dries.
The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating.
This recipe was featured as part of our Make Your Own Jerky project, as well as our DIY Holiday Gifts Advent Calendar.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...